Name: Perfect pan Pizza: Square Pies to Make at Home, From Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (en Inglés)
Price: 29.83 USD
Availability: InStock
Author: Reinhart, Peter
ISBN: 9780399581953

portada Perfect pan Pizza: Square Pies to Make at Home, From Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (en Inglés)

Perfect pan Pizza: Square Pies to Make at Home, From Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (en Inglés)

Formato

Libro Físico

Autor

Peter Reinhart

Editorial

Ten Speed Press

Año

2019

Idioma

Inglés

N° páginas

192

Encuadernación

Tapa Dura

Dimensiones

23.9 x 18.8 x 1.5 cm

Peso

0.75 kg.

ISBN13

9780399581953

Categorías

Italia
Cocinas nacional y regional
Panes y elaboración de pan

Perfect pan Pizza: Square Pies to Make at Home, From Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (en Inglés)

Peter Reinhart (Autor) · Ten Speed Press · Tapa Dura

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Reseña del libro "Perfect pan Pizza: Square Pies to Make at Home, From Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia (en Inglés)"

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style deep pan pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.